Ingredients

• 1 tablespoon butter
• 2 slices thick cut bacon, cut into lardoons (matchsticks)
• 1 medium carrot, finely diced
• 1 large shallot, finely diced
• 1 small celery stalk, finely diced
• 2 cloves garlic, crushed and whole
• 5 stems thyme
• 3/4 cup du Puy lentils
• 3/4 cup regular lentils
• 8 cups liquid (water or vegetable stock or a mixture of the two)

Note

Be sure to rinse your lentils, and check for any stones.

Procedure

1. Melt the butter in a stock pot, and add the bacon. Sauté on medium heat for 4 to 5 minutes.
2. Add the carrot, shallot, celery, and garlic, and sauté on medium heat for 5 minutes.
3. Add the lentils, thyme, and stock or water, and bring to a boil. Lower the heat, cover the soup, and simmer for 35 to 45 minutes, or until the lentils are tender.
4. I like to blend part of the soup to slightly thicken it, but that is up to taste. If so, remove the thyme stems and the whole garlic cloves and discard, and use an immersion blender until desired consistency is reached.